El Salvador
Back for just the third time, our limited-edition Whisky Coffee has returned, and it won’t be here for long.
El Salvador Finca Tuxpal beans were rested for two weeks in a Caol Ila 18-year-old whisky barrel from Scotland. The fusion of honey-processed coffee with Islay smoke creates a bold, boozy depth you’ll notice in every sip. Expect notes of smoky whisky, cream liqueur, and bright orange zest – a rich, indulgent experience that captures the essence of an Irish coffee, without the alcohol.
This coffee comes from the Café Tuxpal Estates in the San Juan Opico, Santa Ana region of El Salvador. It’s an incredible place to grow coffee, with it’s own microclimate consisting of dry winters and warm summers – and a rich and fertile soil thanks to Ilamatepec (a still-active volcano to the west of the country). The history of the estates date back to 1905, when when José Rosa Pacas bought his first farm in the Apaneca-Ilamatepec Mountain range – Finca San Rafael. It’s been passed on through generations, now owned and ran by Federico Lopez Pacas, and the operation has grown to include every part of the coffee supply chain.
This coffee is honey processed, meaning pulp and skin is removed from the seed leaving a thin layer of sticky mucilage behind. The seeds and mucilage are left to dry resulting in an intense fruit sweetness and acidity – Then comes the twist. Two weeks inside an 18 year old, oak whisky barrel from the Caol Ila distillery in Islay, where the beans pick up layers of richness and depth, and take on some of the whisky character which has soaked into the wood . The result? A brew that tastes like smoky whisky, cream liqueur and a snap of orange zest.
